Kombu and Dasima Peruvian Seafood Soup
A hearty and flavorful Peruvian-inspired seafood soup made with kombu, dasima, and other exotic ingredients. Perfect for adventurous eaters looking for a new culinary experience.
Ingredients
- ●2 sheets Kombu
- ●2 tablespoons Dasima (Kombu Dried Kelp)
- ●1 pound Fatty Fish Fins (such as Halibut)
- ●1 pound Shrimp
- ●1 medium Peruvian Red Onion
- ●3 cloves Garlic
- ●4 cups Fish Bouillon
- ●1 cup White Wine
- ●2 tablespoons Tomato Paste
- ●1/4 cup Parsley
Instructions
- 1
Rinse kombu and dasima, then soak them in water for at least 4 hours.
- 2
Drain kombu and dasima, then rehydrate them in 4 cups of fish bouillon.
- 3
Heat oil in a large pot over medium heat. Add the Peruvian red onion and sauté until translucent.
- 4
Add garlic, fish fins, and shrimp. Cook until the fish is opaque and the shrimp is pink.
- 5
Add white wine and tomato paste. Stir to combine.
- 6
Add the rehydrated kombu and dasima to the pot. Stir to combine.
- 7
Simmer the soup for 10 minutes, then serve hot garnished with parsley.
- 8
To serve, place a slice of fish or a shrimp on top of each bowl, then ladle the hot soup over the top.
- 9
Serve with crusty bread or over rice for a filling meal.